Description
Deliciously flaky and cheesy biscuits with a spicy kick from fresh jalapeños.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup (115 g) cold unsalted butter, cubed
- 1 cup (115 g) shredded sharp cheddar cheese
- 2 fresh jalapeños, seeded and finely diced (plus slices for topping)
- ¾ cup (180 ml) cold buttermilk
- 1 egg, lightly beaten (for egg wash)
Instructions
- Preheat oven to 220°C (425°F). Line a baking sheet or use a cast iron skillet.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
- Stir in cheddar cheese and diced jalapeños.
- Pour in cold buttermilk and stir until dough just comes together (do not overmix).
- Turn dough onto a floured surface, gently pat into a 1-inch thick rectangle.
- Fold dough over itself once or twice for flaky layers, then pat down again.
- Use a biscuit cutter or glass to cut rounds.
- Place on prepared baking sheet or skillet, close together for soft edges or spaced apart for crisp edges.
- Brush tops with beaten egg.
- Place a jalapeño slice on top of each biscuit.
- Bake 12–15 minutes until golden and cheesy on top.
- Serve warm with butter, honey, or alongside chili, soup, or barbecue.
Notes
- For extra flavor, consider adding herbs like chives or thyme.
- These biscuits are best served fresh but can be stored in an airtight container for a couple of days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg